German Chocolate Cake, Tammy's - Master Cookbook Recipe # 227

Name: German Chocolate Cake, Tammy's - Master Cookbook Recipe # 227
Prep time: 20 min
Total time: 20 min
Yield: 3 (Three) 8 or 9-inch round layers or 1 (one) 9x13 sheet cake
Cuisine: Southern
Ingredients: 2-1/2 cups all-purpose flour; 1/2 cup cocoa; 2 tsp baking powder; 1/2 tsp baking soda; 3/4 tsp salt; 1/2 cup salted butter, room temperature; 1/2 cup shortening; 2-1/4 cups granulated sugar; 3 large eggs, room temperature; 1 cup evaporated milk; 1/2 cup water; 1 tsp vanilla extract

Forget the boxed mixes,this is a true, from-scratch Southern German Chocolate Cake. By combining butter for flavor and shortening for that perfect tender crumb, these layers are rich, dark, and decadent. This recipe yields three beautiful layers that are just begging for a thick coating of homemade coconut-pecan icing.

This is recipe #227 in Tammy’s Master Cookbook.

Prep time: 20 minTotal time: 20 min Cook Tijme - Layer Cake: 30 min Cook Time - Sheet cake: 50 min

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Ingredients

2-1/2 cups all-purpose flour
1/2 cup cocoa
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 cup salted butter, room temperature
1/2 cup shortening
2-1/4 cups granulated sugar
3 large eggs, room temperature
1 cup evaporated milk
1/2 cup water
1 tsp vanilla extract

Instructions

Prep: Preheat your oven to 350°F. Grease and flour three round cake pans.
Dry Ingredients: In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. Set aside.
Cream: In a large mixing bowl, beat the butter, shortening, and sugar until the mixture is light and fluffy.
Wet Ingredients: Add the eggs one at a time, beating well after each. Mix in the evaporated milk and water.
Combine: Gradually add the dry ingredients to the wet mixture, mixing until well incorporated. Stir in the vanilla extract and beat the batter on medium-low speed for 2 minutes to ensure a smooth, even texture.
Bake: Pour the batter into the prepared pans, filling them no more than 3/4 full.
For Layers: Bake at 350°F for about 25 minutes. CRITICAL: Do not open the oven door until the 25-minute mark to prevent the layers from falling.
For Sheet Cake: Bake at 325°F and do not open the oven door for at least 40 minutes.
Test: Remove the cakes once a toothpick inserted into the center comes out clean. Let them cool completely before frosting.

Notes

Tammy's Tip: If you're going to take the time to make these homemade chocolate layers, please do yourself a favor and make my homemade German chocolate icing to go with it! They are a match made in heaven.